Kid-Free Lamb Night paired with a 2012 Chateau La Fleur Poitou Lussac Saint-Emilion...a medium to full-bodied 90% Merlot 10% Cabernet East Bank Bordeaux...velvety, elegant and well-structured, notes of blue and blackberries...soft finish. Food comments below photos....
Lamb Brains...soaked in ice water for 2 hours, changing water every 30 mins...then brought to a boil in water with parsley, cilantro, garlic and salt.
Drain, season with salt, pepper and lemon...dredge in coconut flour and egg wash. Sweat onions and garlic in rosemary olive oil, add butter, fry 2-3 mins per side.
Soufflé-like texture, yet rich, inside...subtly crisp outside. Burst of all the flavors, perfectly mingled, in each bite.
Lamb Liver...season w salt and pepper. Sweat onion, garlic and rosemary olive oil. Add a touch of sesame oil and butter. Fry 2-3 mins per side.
Buttery smooth and rich...served medium rare w a nice sear.
Balsamic-Pickled Garlic added a hint of sweetness...the perfect accompaniment!
Sliced Lamb Shank...reverse sear 225 for 20 mins...heat rosemary oil seasoned with salt, pepper, rosemary and garlic...cook 2-3 mins per side.
Served medium rare with an herb crust.
Simplicity... Bulgarian White Cheese w Cilantro, Persian Cornichons, Basil
With a bit of roasted garlic...
